The Non-Bio stability analysis and Function Components determining for the raspberry Healthy Beer

摘要：

The raspberry healthy beer was obtained by adding the extracting of raspberry into the raw fermentation materials of beer. Comparing with beer in the processing of storing for 6 month, the flavonoids content in the raspberry healthy beer is 2.16 times of beer, the triterpene content is 1.37 times of beer, through determining the Non-Bio stability ingredient (protein、diacetyl、polyphenol、dissolved oxygen、cation) in the processing of storing for 6 month,it was clear that the Non-Bio stability ingredient was smaller change than beer, so it is important to point out that the raspberry healthy beer was more nutrition and stability than beer.

关键词： raspberry flavonoids beer stability

作者: Jinxu Sun Hui xia Zhu Jiping Guo Dong Guang Xiao

作者单位: Key Laboratory of Industrial Microbiology, Ministry of Education, College of Biotechnology, Tianjin Department of Biology, Heng shui College, Heng shui, He bei 053000, P. R. China Key Laboratory of Industrial Microbiology, Ministry of Education, College of Biotechnology, Tianjin

会议类型: 国际会议

会议名称: 2010 International Conference on Bio-inspried System and Signal Processing(2010 IEEE生物系统与信号处理国际会议 ICBSSP 2010)

会议地点: 厦门

会议语种:英文

页码: 228-231

在线出版日期: 2010-10-26（万方平台首次上网日期，不代表论文的发表时间）